Fillets of Sole à la Dieppoise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sole fillets
- fumet de poisson
- mussel cooking liquor
- the garnish and sauce of Sole à la Dieppoise
Instructions
- Poach the fillets lengthwise with fumet de poisson and mussel cooking liquor.
- Then finish as for Sole à la Dieppoise.